| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Main dish, Game, Smoked, South afric, John’s |
4 |
Servings |
INGREDIENTS
| 1 |
kg |
Venison fillet, Kudu, Impala or Springbok |
| 200 |
ml |
Methylated spirits |
|
|
Coarse salt |
| 50 |
ml |
Grated Horseradish |
| 1/2 |
ts |
Mustard powder |
| 10 |
ml |
Vinegar |
| 1 |
ts |
Sugar |
| 150 |
ml |
Double cream |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
INSTRUCTIONS
HORSERADISH CREAM
Mix the horseradish, mustard powder, salt, pepper, vinegar and sugar in a
bowl. In another bowl, whip the cream lightly until it just begins to hold
shape, then gently stir in other ingredients. Turn sauce out into a bowl
and set aside.
Fillet must be well seasoned and before smoking must be completely covered
in coarse salt for 1-2 hours. Seal the fillet first in some hot oil. Smoke
1kg for 8-10 minutes using 200ml spirits.
When serving slice the game very thinly and serve arranged around the
horseradish dip.
Posted to MM-Recipes Digest by THEHOGUES@t-online.de (John & Trudi Hogue)
on Oct 28, 1999
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